Ultra light and fluffy coffee flavored whipped cream frosting. It goes perfectly on top of chocolate cupcakes. It tastes like a latte, but in frosting form!
Jump to:
Ingredients and Substitutions
- Espresso: We use espresso to get a real coffee flavor. You can also use instant coffee granules mixed with water.
- Unflavored gelatin: Make sure you use unflavored and unsweetened gelatin powder.
- Heavy whipping cream: Make sure you get heavy whipping cream so the frosting will be stiff enough to hold its shape.
- Maple syrup: Use pure maple syrup. You can use sugar or honey in place of the maple syrup.
- Vanilla extract
- Salt
See recipe card for quantities.
Instruction Photos
Overview of instructions with photos. See recipe card for quantities and full instructions.
Step 1: In a small, heat proof dish, sprinkle the gelatin over the espresso, let sit for about 10 minutes to absorb the liquid.
Step 2: Add the heavy cream, maple syrup, vanilla and salt to a large mixing bowl. Use an electric hand mixer and beat on medium/high speed until it starts to thicken.
Step 3: Melt the gelatin in the microwave on low power for 8-10 seconds, or just until the mix turns liquid and the gelatin is dissolved. You can also use the stove top on low heat if you use a heat proof container.
Slowly pour the melted gelatin into the cream while mixing.
Step 4: Beat on medium speed just until stiff peaks form. Use immediately or refrigerate for up 15 minutes. Once the frosting sets up, it doesn’t pipe or spread well. If it does set up before you use it, you can beat it with beaters or a wire whip, it won’t be as fluffy though.
Serving Suggestions
This is a softer frosting and is best to use on top of cupcakes and single layer cakes. It would go great with any of these cakes:
- Chocolate cupcakes
- Sponge cake
- Chocolate cake
- Vanilla cake or cupcakes
- We have used it as a filling for crepes (it was so good)
You can also put the frosting in small cups, refrigerate until set, and eat it like a mousse.
Storage
Store the frosting in an airtight container in the refrigerator for up to 5 days.
How to Freeze
Place the frosting in an airtight, freezer safe container. Freeze for up to 3 months. Thaw in the refrigerator before using. Use an electric hand mixer or a whisk to mix the frosting after thawing if needed to thicken it up.
Tips From Our Kitchen
Use heavy whipping cream to get a thick frosting. Heavy whipping cream has at least 36% milk fat.
Don’t over whip or it will turn buttery.
Related Recipes
📖 Recipe
Coffee Whipped Cream Frosting
Ingredients
- 1 oz (30 g) cold espresso 1 shot
- 1 teaspoon unflavored gelatin powder
- 1 cup (240 g) heavy whipping cream
- 2 tablespoons (42 g) maple syrup
- ½ teaspoon vanilla extract
- 1 pinch sea salt
Instructions
- In a small heat proof dish, sprinkle 1 teaspoon unflavored gelatin powder over 1 oz (30 g) cold espresso, let sit for 10 minutes to absorb the liquid.
- Meanwhile, in a large mixing bowl, using an electric hand mixer, beat 1 cup (240 g) heavy whipping cream, 2 tablespoons (42 g) maple syrup, ½ teaspoon vanilla extract and 1 pinch sea salt just until the mixture starts to thicken and very soft peaks form.
- Melt the gelatin and espresso in the microwave on low power for 8-10 seconds or until the gelatin is dissolved, let the mixture cool if it is warm.
- Slowly pour into the cream while beating, continue beating until stiff peaks form.
- Use immediately, or refrigerate for 10-15 minutes before using. It will be hard to pipe or spread after it sets up. Store in the refrigerator.
Notes
Nutrition
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.
Nancy
This was delicious! 🤤So happy to have stumbled across your website on Pinterest and gave this a shot! Followed the directions but doubled because I have double espresso pods.
WholeWheatKitchen
Thank you for letting us know!